Make a batch of these chickpea fritters for your little ones. Full of healthy goodness, they're also freezable so are ideal for making ahead
- Serves: 12 persons
- 1red pepper, diced
- 2shallots, diced
- 2carrots, grated (smallest function)
- 2cloves of garlic, grated
- peel of 1 lemon, grated
- 1thumb size piece of ginger, peeled and grated
- 1x 400g can of chickpeas, drained
- 1tsp garam masala
- 1tsp cumin
- 1tsp ground coriander
- 3tbsp plain flour (or any gluten-free alternative)
- 30g fresh coriander, chopped
- vegetable oil, for frying
- half a cucumber, grated
- 1clove of garlic, grated
- approx 150g Greek yoghurt (or a dairy-free alternative)
Step 1Combine the red pepper, shallots, garlic, lemon peel and ginger in a large bowl. Squeeze the carrots to remove the excess juice then add to the bowl.
Step 2Place the chickpeas in a food processor and whizz for a few seconds until broken down and crumbly. You don’t want a puree so don’t blend too far. If you don’t have a food processor just crush with chickpeas with the back of a fork.
Step 3Add the chickpeas to the bowl along with the garam masala, cumin and ground coriander.
Step 4Add the egg and mix well then sieve over the flour and mix again.
Step 5Shape into small discs and fry for around 3 minutes a side in a little olive oil.
Step 6When cooked remove and place on kitchen paper to cool.
Step 7To make the tzatziki combine the cucumber, garlic and yoghurt in a bowl. Top the fritters with the chopped coriander.